VCE--Red Stock

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* Exported from MasterCook *

 

Red Stock

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons vegetable oil

2 onions -- sliced

2 ribs celery -- diced

2 carrots -- chopped

5 white mushrooms -- sliced

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 tablespoons tomato paste

6 cloves garlic

6 outer lettuce leaves

stems from 1 bunch of cilantro or 1 cup of

coarsely chopped cilantro

1/2 cup coarsely chopped parsley

2 teaspoons salt

 

Heat the oil in a soup pot over medium-high heat. Add the onions, celery,

carrots, mushrooms, and herbs and cook, stirring occasionally, until the onions

are browned, about 7 minutes. Add the tomato paste and mush it around the pan

for a minute or so, then add the remaining ingredients plus 2 quarts of water

and bring to a boil. Reduce the heat and simmer, partially covered, for 45

minutes. Strain, pressing out as much liquid as possible.

 

Source:

" page 196 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 399 Calories; 22g Fat (45.8% calories

from fat); 7g Protein; 50g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

4652mg Sodium. Exchanges: 0 Grain(Starch); 9 Vegetable; 4 Fat.

 

NOTES : This stock adds great background support to Tortilla Soup and Fideos.

In addition to the listed ingredients, you can bolster the flavor by adding a

handful of lentils.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0